Beetroot Tarte Tatin with Plum Caramelised Onions & Goats's Cheese
Move over apples, there’s a new tarte tatin in town! This one is made with beetroot and plum caramalised onion marmalade, and dollops of tangy goats's cheese - are a match made in heaven. It goes all gooey in a buttery pastry that flips over to reveal a stunning ruby-red top. And the best part? You can use ready-cooked beetroot to make this dish in a snap. Trust me, you’ll want to try this beetroot tarte tatin as soon as possible!
Servings: 4
Ingredients
- 500 grams Today Ready Made Puff Pastry Thawed
- 500g Baby Beetroot peeled and cooked
- 3 tbsp Brown Sugar
- 3 tbsp Willow Creek Cabernet Sauvignon Balsamic Vinegard
- Salt & Pepper to taste
- 100 grams Fairview Soft Chevin
- 100 grams Forest & Forage Plum and Caramelized Onion Marmalade
- 4 sprigs Fresh Thyme
Instructions
- Pre-heat the oven to 180°C.
- Remove and drain the cooked beetroot from the packaging. Slice the beetroot in circles.
- In an oven-proof frying pan, place the sugar and balsamic and allow to melt for 30 seconds before adding the baby beetroot. Allow the beetroot to cook in the syrup for 5 mins. Add 100g (half the jar) of the plum & onion marmalade to the beetroot. Stir until well combined and let it simmer for 3 minutes.
- Remove from the heat and allow to cool for 10 minutes.
- Season to taste then top with a circle of puff pastry and tuck in the edges.
- Place the tart in the oven and allow to bake for 10-15 minutes until the pastry is golden brown and cooked through. Poke a few holes to allow some of the steam to escape.
- Remove from the oven and allow to sit for 30 seconds before very carefully as to not burn yourself turning the pastry upside down onto a plate.
- Add dollops of the goat's cheese and garnish with thyme.
- Serve at room temperature. Happy Eating!
Notes
Optional: Serve the beetroot tarte tatin with a salsa verde made with beetroot tops, garlic, vinegar, capers, mustard, and olive oil. This will add some freshness and contrast to the rich and earthy tart.
Wine Pairing: Land's End Syrah 2018